1.Preheat oven to 180°C. Grease a 20cm ring pan.
2.Cream butter and sugar in small bowl with electric mixer until light and fluffy; beat in golden syrup, then eggs one at a time, beat until combined. Stir in raisins, then sifted flour and milk. Spoon mixture into prepared pan.
3.To make topping, combine flour and sugar in bowl; rub in butter, stir in walnuts.
4.Sprinkle cake with topping. Bake about 45 minutes. Stand 5 minutes before turning on to wire rack to cool.
Keeping time: 2 days.Note